Herb and Veggie Pizza
A crispy, golden-brown pizza loaded with colorful bell peppers, juicy tomatoes, sweet corn, and aromatic fresh herbs. This vegetarian delight comes together with a simple homemade dough and a quick no-cook herbed tomato sauce, making it perfect for a fun weeknight dinner or weekend indulgence.
For 8 servings
- prep · ~7 min
Activate the yeast.
1.Pour warm water into a small bowl.2.Add sugar and active dry yeast, stir gently.3.Let it sit until frothy and bubbly on top (5-7 min).TIPWater should feel just warm to the touch, not hot — hot water kills the yeast. - knead · ~10 min
Knead the pizza dough.
1.In a large mixing bowl, combine flour and salt.2.Pour in the frothy yeast mixture and olive oil.3.Mix until a shaggy dough forms, then knead on a floured surface until smooth and elastic (8-10 min).TIPThe dough should bounce back when poked — that's how you know it's kneaded enough. - rest · ~50 min
Let the dough rise.
1.Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth.2.Keep in a warm spot until it doubles in size (45-60 min).TIPIf your kitchen is cold, place the bowl inside a switched-off microwave oven — it traps warmth. - mix · ~3 min
Blend the herbed pizza sauce.
1.In a blender jar, add chopped tomatoes, garlic cloves, fresh basil, dried oregano, chili flakes, salt, and olive oil.2.Blend until smooth with a slightly chunky texture.3.Taste and adjust salt or chili flakes if needed.TIPDon't over-blend — a little texture in the sauce makes a more rustic, flavourful base. - prep · ~20 min
Preheat the oven to 250°C (480°F).
1.Place the baking tray or pizza stone inside the oven while it preheats.2.Preheat for at least 20 minutes so the surface gets very hot.TIPA screaming-hot surface is the secret to a crispy-bottomed pizza. - prep · ~5 min
Shape the pizza base.
1.Punch down the risen dough and divide into 2 equal balls.2.On a floured surface, roll each ball into a thin 10-inch round disc.3.Carefully transfer one disc onto a sheet of parchment paper.TIPRoll from the center outward with light pressure — heavy rolling deflates the dough. - assemble · ~3 min
Assemble the pizza.
1.Spread 3 to 4 tablespoons of the herbed sauce evenly over the rolled base, leaving a 1-inch border.2.Sprinkle half the shredded mozzarella over the sauce.3.Arrange sliced bell pepper, onion, and boiled corn evenly on top. - bake · ~15 min
Bake the pizza until golden and bubbly.
1.Carefully slide the parchment paper with the assembled pizza onto the pre-heated baking tray.2.Bake for 12-15 minutes until the crust is golden brown and cheese is melted and bubbling.3.Repeat shaping and baking with the second dough ball.TIPRotate the tray halfway through baking for even browning. - garnish · ~1 min
Garnish and serve hot.
1.Remove pizza from the oven and sprinkle fresh basil leaves over the top.2.Slice into wedges and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Make sure your oven is fully preheated with the tray inside for at least 20 minutes to get a crispy crust.
- 2When rolling the dough, start from the center and work outward gently to keep the air bubbles intact.
- 3Pat bell peppers and onions dry with a paper towel before topping to avoid a soggy pizza.
- 4Use a pizza peel or stiff cutting board to slide the parchment onto the hot tray safely.
- 5Let the baked pizza rest for 2 minutes before slicing so the cheese sets slightly and toppings stay put.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend to make this pizza accessible for those with celiac disease or gluten sensitivity. Add a teaspoon of xanthan gum if the blend doesn't already contain it for better elasticity.
Extra ProteinExtra Protein
Top the pizza with grilled chicken strips, crumbled Italian sausage, or chickpeas before baking to turn this vegetarian pizza into a heartier, protein-rich main dish.
Spicy ArrabbiataSpicy Arrabbiata
Increase the red chili flakes in the sauce to 1 teaspoon and add a few sliced jalapeños on top for a fiery kick that heat lovers will enjoy.
Dairy FreeDairy-Free
Replace the mozzarella with a plant-based shredded cheese or a drizzle of cashew cream to keep the creamy texture without any dairy, perfect for vegan or lactose-intolerant diets.
Roasted VeggieRoasted Veggie
Roast the bell peppers, onions, and corn in the oven at 200°C (400°F) for 10 minutes before adding them to the pizza — this caramelizes their natural sugars and adds a deeper, smoky flavor.
Why this is on our healthy list.
Rich in Lycopene
The fresh tomato sauce provides lycopene, a powerful antioxidant linked to heart health and reduced inflammation, especially when tomatoes are blended with a little olive oil to enhance absorption.
High in Vitamin C
Bell peppers and fresh tomatoes are excellent sources of vitamin C, which supports immune function and skin health.
Good Source of Fiber
The homemade whole-wheat or all-purpose flour dough, along with the veggie toppings, contributes dietary fiber that aids digestion and promotes satiety.
Low in Added Sugar
This recipe uses only a small amount of sugar in the dough for yeast activation, keeping the overall added sugar content minimal compared to many commercial pizzas.
Frequently asked questions
Yes, you can use 500g of store-bought pizza dough to save time. Just let it come to room temperature before shaping, and follow the same assembly and baking instructions.
